Mexican pickled cucumbers

Ingredients for 1 servings:

• 1 kg cucumber(s), peeled, pitted
• 1 tbsp salt
• 100 ml vinegar, 5%
• 125 g sugar
• 1 tbsp tomato paste
• 1 tsp chili powder, depending on the desired spiciness
• 2 garlic cloves, finely chopped
• 1 tsp cumin
• 3 bay leaves
• 6 allspice berries
• 1 tbsp yellow mustard seeds
• 1 tsp paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

a little spicy

Cut the prepared cucumbers into approximately 2-3 cm long pieces. Larger cucumbers can be halved again lengthwise. Toss in a bowl with the salt and let stand for 12 hours. Drain, reserving the juice, and make up to 250 ml with water. Bring the cucumber juice, sugar, vinegar, and tomato paste to a boil. Mix all the other spices with the cucumbers and let stand for about 10 minutes. Pour the boiling sugar-vinegar mixture over the cucumbers and stir everything together. Let stand for another 2 hours to infuse. Drain and reserving the juice. Layer the cucumbers in jars, bring the juice back to a boil, pour it over the cucumbers, and cover. The cucumber juice should be above the cucumbers. I used two 500 ml jars. After about a week, you can try it.